- 14 hours ago
MasterChef Australia (2009) Season 18 Episode 17
Category
😹
FunTranscript
00:17Oh, here we go.
00:18Oh, yeah.
00:18Woo!
00:25They've got nationalities on the scene.
00:27Country flags.
00:30Oh, damn.
00:32Today is another elimination day,
00:34and you can feel, like,
00:36the energy of everyone just being low.
00:38They look nervous.
00:39So nervous.
00:40Wearing a black apron,
00:42it can feel extremely daunting.
00:44Come on.
00:45No one is doing the washing up today.
00:47You just see these five cloches
00:49with flags of countries.
00:50I got nervous.
00:51And you don't know what's ahead
00:53of us cooking today.
00:57Okay, guys.
00:58Bonjour, mes amis les cuisinières et cuisiniers.
01:03Comment ça va?
01:05Ça va.
01:05Ça va bien.
01:06Merci.
01:06How are you?
01:08This week, we are taking your test pods
01:11for a culinary exploration around the world.
01:18But I need to remind you today, it is a black apron day.
01:27And unfortunately, someone will have to go up.
01:33Dot, I've got to admit, it was a very sombre, slow walk-in today.
01:38Yeah.
01:38Is that kind of how everyone's feeling?
01:41A little bit nervous?
01:43Are you all kind of bricking it at the moment?
01:45Yeah.
01:46The nerves are high.
01:47Everyone is just so great.
01:48And it could really be anyone.
01:51And you just don't know.
01:52Yeah.
01:53Every elimination, it does get harder and harder.
01:57So everyone should be at the top of their game.
01:59Yeah.
01:59And you're going to need to be.
02:02Jackie.
02:04As per the rules this season, you're going to need to decide
02:07whether you're going to play your immunity pin
02:11just before the cook starts.
02:14All right, you ready to hear what today's challenge is?
02:17Yes.
02:20You can see from these cloches that today,
02:22we're focusing on five specific countries.
02:25Vietnam,
02:27Mexico,
02:29Lebanon,
02:31Japan,
02:33and Italy.
02:37The good news.
02:38You get to choose which of these five cuisines you want to cook.
02:41OK.
02:43The not so good news.
02:45Under each of these cloches is a secret ingredient
02:49that you must feature if you choose to cook that country's cuisine.
02:55And you won't know what it is until after you've chosen your cuisine.
03:01You're kidding me.
03:02That's a joke.
03:03That's ridiculous.
03:06All I hear is bad news.
03:09Knowing that we don't actually know what the ingredient is before we select the cloche
03:13is definitely getting my mind working.
03:16Definitely hoping for not something really obscure that I haven't worked with before.
03:21All right, everyone.
03:23It's time to make your choice.
03:24Please stand in front of the cuisine that you would like to cook today.
03:27Let's go.
03:28Oh, my God.
03:29Oh, my God.
03:30Oh, my God.
03:31Straight away, I'm drawn to Vietnam.
03:33That is my background and heritage.
03:35Hopefully, that can help get me through today.
03:38This is crazy.
03:39Make safe choices.
03:41Safe choices.
03:42It's not safe until we know it's under there.
03:45Oh, Mexico.
03:46Jeez.
03:47We're the most popular.
03:49Lucy and Aaron.
03:50You picked Vietnam.
03:52Hopefully, my home country doesn't send me home today.
03:57Well, the feature ingredient for Vietnam is...
04:04Lemongrass.
04:07Someone's happy.
04:08Come on.
04:09Happy about that, Aaron?
04:10The lemongrass is used all over Southeast Asia.
04:12I'm Malaysian, so I'm loving it.
04:14I'm loving it.
04:15Lucy, you're going to be happy with that.
04:16Yeah, that's pretty good.
04:17Lovely.
04:17I'm happy.
04:18Okay.
04:19We're going to Mexico.
04:20Quiet in the line here.
04:22The biggest.
04:25The Mexican ingredient that you have to feature is...
04:33Corn!
04:38Yeah, yeah, yeah, yeah.
04:39Yeah, corn is pretty good.
04:40That's very Mexican.
04:41There's a lot we can do with that.
04:42Petro, Lydia.
04:43Lebanese ingredient that you have to feature in your dish is...
04:47Oh, that made me regret.
04:52Eggplant!
04:52Ooh!
04:54All right.
04:55Lydia, head in hands.
04:56I thought you'd be happy with that.
04:58Yeah, I am.
04:59I am.
05:00You are.
05:00I do enjoy eggplants.
05:03Oh, do I?
05:04Yeah.
05:08Okay.
05:09Jackie and Emily, you've chosen Japan.
05:13Shall we have a look?
05:13Yes, please.
05:14Yes, please.
05:15Feature ingredient for Japan is...
05:20Miso!
05:25It's a good one.
05:26It's a good one.
05:26All right, Jackie, time to make up your mind.
05:28Are you playing your pin or are you cooking in the challenge?
05:33I...
05:33I'm not going to play the pin.
05:34She's cooking!
05:36Yeah, Jackie!
05:38Nice.
05:40Righto.
05:40In our final trip, we're going to Italy.
05:43The feature ingredient for Italy is...
05:51Tomatoes!
05:56It's good.
05:59You'll have 75 minutes to cook us a dish...
06:03..that transports us to the country that you've selected.
06:07The garden and pantry will be open.
06:10But don't forget...
06:11..you must feature the ingredient that was under your cloche.
06:16There is a lot at stake.
06:19As the bottom dish, we'll be eliminated from the competition.
06:26Okay, guys.
06:28It's time to take us around the world.
06:31And your time...
06:34Start...
06:34Now!
06:35Go!
06:36Let's go, guys!
06:37Let's go, guys!
06:40Let's go, guys!
06:42I should probably get some tomatoes.
06:44Is there any parsley anywhere?
06:46Do you know where the bonito is?
06:47Oh, there you are.
06:49Wine, wine, wine, wine, wine, wine, wine, wine, wine.
06:51Go, Em!
06:52Let's go!
06:53Yeah, go, Don!
06:54I love the tomatoes!
06:55Beautiful!
06:57Oh, it's not a gym session, Petro.
07:00Everyday is a gym session.
07:03I chose Italian today.
07:05I'm pretty happy with the choice,
07:07considering tomatoes are, like, in my blood.
07:10I'm going to be making a ricotta stuffed pasta
07:12with a roasted tomato sauce.
07:14So, hopefully I can bring out the flavours of them really well.
07:17I really don't want to be in the bottom today.
07:18Lucy, fur?
07:20Yeah.
07:21Well...
07:22Lemongrass and beef Vietnamese noodle soup?
07:24Yeah, yeah, yeah, yeah.
07:25I chose Vietnam because I'm pretty familiar with the flavours.
07:30I'm going to punch the lemongrass really heavy in my soup,
07:33as well as those beef flavours.
07:35Really making sure that lemongrass shines through.
07:41What is that?
07:42Mexican chilli?
07:43I don't know how hot they are.
07:45Tason!
07:51Oh!
07:52If that had stayed in my mouth any longer,
07:54I would have been in pain.
07:55OK, we'll just use a little bit of these.
07:59I love Mexican food.
08:01I spent some time in Mexico last year with my brother,
08:05eating heaps of tacos, street food.
08:08It was just awesome.
08:09Like, it's really vibrant, super punchy, just delicious.
08:13As soon as they lifted the Colossians or corn,
08:14I was like, I love corn, it's one of my favourite foods.
08:16So, I'm really happy.
08:18I'm obviously heroing...
08:20..corn.
08:22I'm just going to keep it super simple and not do anything crazy.
08:25I've only got three elements.
08:27That seems to be the thing that I do that, like, kind of gets me through,
08:31so I'm just going to stick at it.
08:33So, I'm going to be doing some seared scallops in their shell
08:36with, like, a sweet corn butter on the bottom,
08:39then a scallop and then, like, a salsa matcha on top
08:41and then some lime and coriander.
08:42So, like, super Mexican flavours.
08:44Maybe elevate it a little bit.
08:46And I know it'll taste good because I have had this before.
08:49Yeah.
08:49I like to play it safe when I'm wearing my black apron.
08:54That's so hot.
08:59Delicious.
09:01Emily's so precise, so beautiful.
09:05I'm trying.
09:07Little baby daikons.
09:08Em, what are you doing?
09:10Making a Japanese dish called jibuni.
09:12Uh-huh.
09:13Yum.
09:13Which is kind of like a duck with a broth.
09:16Miso will go into the broth.
09:17In your sweets mop, meat and broth.
09:19Yeah, man.
09:21I feel like I'm quite familiar with Japanese cuisine
09:23because I've lived there for eight and a half years.
09:25Don't want the fat.
09:27But I'm doing my own little twist on it by adding in miso,
09:30which is not traditionally used in this dish.
09:33I'm going to add that at the very end
09:35because I'm not meant to overcook miso.
09:36Miso is a mommy bomb.
09:38I need to make sure that I have a great balance.
09:42It's a very delicate dish with very delicate broth,
09:46but I feel this would be a great dish to push myself
09:49to balance flavours.
09:51I just want to make sure that my flavours are actually banging.
09:57Oh, it would help if I turned this on.
10:02On Elimination Day,
10:04it is vitally important that you play to your strengths.
10:08Calm down.
10:09We don't want you to get too gnarly.
10:12The flavours of Lebanon are familiar to me
10:14because they're very close to grease.
10:16OK, garlic.
10:18With grease we share a lot of overlap.
10:21Don't be too garlicky.
10:24Today I'm going to stuff some eggplants
10:28with typical Lebanese herbs and spices,
10:31rice and lamb.
10:33We're making room for the stuffing.
10:35There's a fine line between stuffing an eggplant
10:38and it feeling Greek or feeling Lebanese.
10:41So I'm going to make them distinctively Lebanese.
10:45Pomegranate juice.
10:47By just balancing of the spices.
10:49Oh, come on. Trust your palate, Lydia.
10:52Use a cumin, coriander, mint and Aleppo pepper.
10:56Oh, how is that?
10:58Hi, Lydia.
10:59Hi, Pearl. How are you?
11:00Are you taking us to Lebanon with eggplant?
11:02I hope so.
11:03Tell us what you're making.
11:05I'm stuffing my eggplant with a lamb mixture.
11:08Oh, nice.
11:09And lots and lots of herbs and a little bit of rice.
11:11This sounds like it's right up your wheelhouse.
11:14Why are you not looking incredibly confident?
11:16I think we just have to accept that this might be my face.
11:20Are you feeling confident?
11:21I am feeling confident.
11:22I'm just time-wise very nervous.
11:25Yeah.
11:25I'm worried about it roasting for long enough and it being tender.
11:28You do not want undercooked eggplant.
11:30No.
11:30You want that beautiful silky texture.
11:32Yeah, yeah.
11:32You want that seamless bite.
11:34But these are your flavours.
11:35You can do it.
11:35Yeah, I'm hoping I will pack a flavour bomb today.
11:39Lebanese flavour bomb.
11:40All right.
11:40Well, good luck.
11:41Thank you, Po.
11:43In a normal cook, you would let this eggplant be in the oven for well over an hour or two.
11:49I don't have that time today, so I'm going to crank up the oven for a little bit.
11:54All right, my little babies, braise away.
12:02Centre.
12:03Centre, centre, centre.
12:05Give it everything you've got!
12:0760 minutes to go!
12:08Here we go, buddy!
12:10Son of us!
12:11Let's go, guys!
12:16I love eating Italian food and I love cooking it as well.
12:21So, I am doing Italian today and my hero ingredient is tomato.
12:25All this together.
12:26So, I'm making a spinach and basil ricotta filled pasta with a beautiful tomato ninduya sauce.
12:35I've made this all before at home though, which is much more relaxing than the Masterchef
12:41kitchen.
12:42I'm doing a Lebanese dish and my feature ingredient is eggplant.
12:48So, I'm making a loaded eggplant dip with hummus and flatbread.
12:54Go on, puff!
12:55I'm cooking Mexican.
12:56I'm using the corn.
12:57I'm going to do birria tacos.
13:02Read them, wait.
13:03Oh, hell yeah, Luke.
13:04I'm hoping that today my dish doesn't just get me through elimination but actually blows
13:09the rest of the Mexican dishes out of the water.
13:12I'm feeling good.
13:15Today I'm cooking Japanese and I'm going to be doing a miso pumpkin cake.
13:20It's not super strong though.
13:22The cake is composed of a miso sponge cake with a miso cream, a pumpkin cream and an umeboshi
13:27plum jam.
13:30Japanese cakes are traditionally very simple but very beautiful as well.
13:34They're always very light and definitely not too sweet.
13:41I've just got the cake in the oven.
13:43Are you sitting on like carrot cake vibe with the pumpkin?
13:45No, I'm just going to make a pumpkin cream.
13:47Oh yeah.
13:48And now I'm going to focus on the creams.
13:52It's a miso cream?
13:53Yeah.
13:54Quite savoury.
13:56It is quite savoury.
13:57Yeah.
13:58I thought it was going to be a pumpkin cream.
14:00Both.
14:01So I was going to have both.
14:01Double cream?
14:02Yeah, double cream.
14:03Yeah.
14:04Alright, the one thing I will say is think about how flavours carry.
14:09We really need to know this is Japanese and be able to taste the miso against that pumpkin
14:13as well.
14:14Keep tasting.
14:14Yeah.
14:20I'm starting to feel really nervous.
14:22I need to make sure that pumpkin's not overpowering.
14:25At the start of this challenge I decided not to play my immunity pin.
14:29So you need to be able to taste the miso so that the cake transports the judges to Japan.
14:35Um, what do you want to do?
14:38Otherwise I could be going home.
14:51I'm feeling a bit nervous.
14:54I'm just trying to stay calm.
14:57The balance of the miso and pumpkin cream, my cake needs to be so right.
15:01So that pumpkin, it's not overpowering on the miso.
15:04I need to concentrate on getting the balance right.
15:08But I've chosen not to play my pin today because I really want to back myself.
15:12And so I really want to trust my instincts.
15:15I just need to keep moving.
15:17So I add more miso in it.
15:19I don't want to punish them with miso either.
15:24That's miso.
15:25I can definitely taste the saltiness, but I don't want it to be overpowering
15:29because there will be layers of miso in the cake too.
15:31It's actually lovely.
15:32I'm happy with the balance of it.
15:33When the judges taste my dish, I'm really hoping it takes them to a little tea house in Japan.
15:39Yay!
15:42Okay guys, don't be the one to go home.
15:46You have 45 minutes left to go!
15:49Come on!
15:57Smash that lemongrass, Aaron!
16:00I chose Vietnamese and I'm quite happy with the ingredient that I got, which was lemongrass.
16:04I'm trying to make a Vietnamese lemongrass chicken.
16:09I picked Mexico and the ingredient is corn.
16:12And so I'm going to make these quesadillas with a corn salsa.
16:17Quesadillas use a lot of the spices that I like in Nigerian food, and so I hope I do it
16:21well.
16:23Today I chose Italy, so I'm doing tomatoes.
16:27I'm going to feature that in a seafood marinara.
16:30So I've got prawns, mussels, pippies, scallops, and also those beautiful cherry tomatoes in there as well.
16:35Just got to go.
16:37Today I chose Mexican and I have to feature corn.
16:40I'm cooking Mexican tacos with a pork.
16:46With a pork.
16:49I'm working on my corn salsa.
16:51Like, corn in every element.
16:53I was like, I'm just feeling corny, like everything.
16:56Hey Vinnie, have you got olive oil?
16:58You can.
16:59Legend, thanks so much.
17:01I picked Italian.
17:03So the hero ingredient today is tomatoes, which is, you know, classic Italian.
17:07So I'm doing a tablanera and ricotta tortellini.
17:12And that'll be in a tomato water.
17:14Tomato water I find is a really beautiful element.
17:17It's really simple to make actually.
17:19You just get tomatoes in season and beautifully ripe and sweet.
17:23Today I'm going to put a bit of cucumber and just a little bit of chili so there's a bit
17:26of a hum of heat.
17:27Whoa, that is a full blender.
17:30And you just blend them down.
17:33And then you just need to make sure that you strain it really well.
17:36So when you pour it in, it's crystal clear in the bowl.
17:40Yeah, super happy.
17:41I think it's a bit more of a modern take on a classic flavor combination.
17:44So I've just got to bring it together.
17:47Lot of pastas.
17:48I know, isn't it?
17:50You've got to do what you've got to do.
17:51I think we're all making ricotta and we're all making pasta.
17:54Yeah, I know.
17:55It's a good combination.
17:57You can't beat the classics.
18:03It's never fun to cook in elimination, but I am feeling excited because I've got my favorite cuisine.
18:12My family, my girls, my husband, we always love eating Mexican food.
18:17Can I also do that?
18:19When I came to Australia, the first time we went out was actually a Mexican restaurant.
18:26Let's do one more.
18:28My girls love tacos.
18:30Okay.
18:30So today I'm going to be making prawn corn tacos with corns three ways.
18:36So I'm going to incorporate prawns in a fried corn salsa.
18:41I'm going to incorporate corns in a fresh smoky salsa and I'm going to incorporate it in the flour as
18:48well.
18:50I feel like it's highly ambitious today doing corn three ways.
18:54There's just so many elements in this dish that I've got to do everything in a sequence and get it
19:00right.
19:01Kanika, you got this. Let's go.
19:06We've given them cuisines that have a very, very solid foundation and then we've given them very simple quintessential ingredients
19:15from that country.
19:16I'm a little bit worried about everyone who's doing Mexican.
19:20Keep an eye on my corn.
19:21Copy that.
19:22Yes.
19:22Because it's just one of those cuisines that tends to go cliche very easily.
19:27I feel like Annabelle's got it.
19:28She's doing these beautiful seared scallops with a roasted corn butter.
19:33And then she's got like a salsa matcha on top.
19:36Oh.
19:37Do you know what she's also not doing that everyone else on Team Mexico is?
19:41Tortillas.
19:42Yes.
19:43I think Mexico is a tricky one.
19:48I think people underestimate that cuisine, how complex it is.
19:52Yep.
19:54Get in the zone because you've only got 30 minutes to go.
19:57Woo!
19:58Woo!
19:59Come on!
20:06My eggplants with the stuffing, the roasting in the oven.
20:09Now making the yoghurt tahini dressing.
20:16And I'm just going to fry off some pine nuts for ghee kind of dressing as a crunch element.
20:21So I'm just trying to balance the flavours at the moment.
20:24My eggplants are...
20:29One second.
20:31Ah, Jesus.
20:33I can, I can, I can smell something's burning.
20:38Oh dear lord.
20:40It's just taken too much colour on top.
20:44The colour on these eggplants is worrying me because they haven't been in long enough for that rice to cook.
20:50I have to turn that oven down.
20:52It's a tricky balance to get right.
20:56I'm just going to pop it back in the oven and cross my fingers.
21:00Oh, Jesus.
21:11Do not take your foot up the gas.
21:14You have 15 minutes to go!
21:16Woo!
21:16Go guys!
21:17Come on!
21:18Keep pushing!
21:24Things are looking alright.
21:26That's the basil ricotta filling.
21:28I'm pretty happy with the texture of my pasta dough.
21:31Vinny, when are you starting your sauce?
21:33It's in the oven.
21:33Oh, okay.
21:34Phew!
21:36I hope this dish saves me from elimination.
21:38My nonna would be very, very angry at me that I go home on a tomato challenge and I've made
21:42pasta.
21:42She'd be like, are you for real?
21:44So I've got most of my elements done.
21:47My Lebanese loaded eggplant dip.
21:49Now it's really just a flatbread.
21:51What is that?
21:52I'm just frying some bits of chips.
21:54Bit of chips?
21:55Yeah.
21:55Yeah.
21:55Oh, hell yeah.
21:59I feel okay.
22:01My pressure cooker's done with my beef and lemongrass soup.
22:05We're just gonna put it on the stove and start balancing those flavours.
22:09Today's all about that lemongrass, so I really want to make sure that's shining through.
22:13I have my corn salsa and my quesadilla filling is in the pan.
22:18Hitting the brief is authentic Mexican, has corn and tastes good, so I want to make sure I get that
22:24right.
22:28I'm having such a good time today.
22:30Like this is food that I love to cook.
22:34Mexican flavours and just like beautiful corn.
22:37I think I've got corn in my tooth.
22:38Corn sauce is tasting good, I'm just balancing it now and I want to get it like super duper smooth,
22:42so I'll pass it through a sieve.
22:44I need to get my scallops cooked and then I just need to like give my chilli salsa matcha just
22:49a bit of love and then I think we're good.
22:52Salsa matcha is something that I came across in my travels in Mexico and I am obsessed with it.
22:57It's got like peanuts and Mexican chilli, it's so good.
23:01I don't even just put it on my Mexican dishes, I put it in like nearly everything.
23:05Like poke bowl, add some salsa matcha, dumplings, add some salsa matcha, it's unreal.
23:10Moment of truth.
23:20Yeah, like...
23:21Oh!
23:25Oh wow, you did buckwheat?
23:27Yeah, yeah, yeah.
23:28Can I have one?
23:29Yeah, sure.
23:29I think they're pretty balanced.
23:35I am making my Japanese dish for jibuni and I'm going to hero miso.
23:40So the broth is very ducky at the moment, so I've just added it to the dashi made from bonito
23:45and now I just have to do a lot of seasoning and then add in the miso.
23:50I am trying to season this broth to perfection because I have this black apron on.
23:55Go Em, nice work Em.
23:57Miso happy!
23:58And I'm spooning tablespoons and slowly incorporating my miso into my combined stock.
24:05I really need to make sure that this broth delivers them to Japan.
24:12Bring it together!
24:1410 minutes to go!
24:16Let's go, guys!
24:17Let's go, guys!
24:19Let's go, guys!
24:21Let's go, guys!
24:21Let's go, guys!
24:35It's not quite there yet.
24:37I'm at the mercy of the rice grain again.
24:43How much time do we have?
24:44Not long.
24:45I look up the clock and I'm like, oh, my God, I've lost the track of time.
24:50I just need to roll my tortillas and just need to fry my prawns in the sauce.
24:56I've got my prawns marinated for my prawn tacos with corn three ways.
25:01I've got my fresh salsa.
25:03I've got my smoked salsa.
25:05And I've got my marinated onions.
25:10But I haven't even started my tortillas.
25:15And I start rolling my tortillas.
25:23Oh, my God, it's not coming together.
25:26It's not working.
25:29Oh, my God.
25:32Oh, no.
25:34No.
25:36No.
25:36Okay, guys.
25:37Five minutes to go.
25:39High stretch, everybody!
25:41Come on!
25:42I've started to really panic.
25:44I can't serve a taco without a taco.
25:49It's not coming together.
25:55Oh, no.
25:56You got this, Kanika.
25:57Breathe!
25:59I'm gone.
26:00I'm gone.
26:01I'm gone.
26:01I'm gone.
26:05I'm gone.
26:05I'm gone.
26:08I'm gone.
26:09I'm gone.
26:13I'm gone.
26:13Now it's not the time for doubt.
26:15You've only got three minutes to go.
26:17Three minutes, guys.
26:18Come on!
26:19Go, guys, go.
26:21Get it on the plate.
26:23Get it on the plate.
26:25They look beautiful, Pat.
26:28I believe I have celebrated the main component of the dish today being tomatoes.
26:32I've got the beautiful dressed tomatoes on the plate,
26:36but the big moment will be when the tomato water is poured on,
26:39the tortellini.
26:40Yeah, I'm very happy.
26:41I've just got to bring it together.
26:43When the judges taste my dish, I'm really hoping
26:45that they get that beautiful, fresh, vibrant tomato flavour.
26:49It's sweet and tangy.
26:50And then as that starts to dissipate,
26:53they'll taste the basil,
26:54which will come through in the fat of the oil.
26:56Yeah, I think I've done enough today.
27:00Yes.
27:01Japanese cakes are traditionally very beautiful.
27:04Oh, Jackie, good piping.
27:06I'm piping the cake, alternating between the miso cream
27:09and the pumpkin cream,
27:10and adding dots of the umeboshi jam as well.
27:13Oh, pretty, Jackie.
27:14That looks amazing.
27:16I've chosen not to play my pin today.
27:19I know that my spot in the competition,
27:21everything is riding on this cake,
27:23but this is the vision that I had for the cake.
27:26Oh, my gosh.
27:27And so I hope the judges love it.
27:32Okay.
27:34Oh, no, ouchie.
27:35My biggest concern was whether the rice is going to cook in time,
27:39so I've cooked it for as long as possible.
27:42Just the top bits are crispy,
27:44so I'm just scraping off the top bit.
27:46I scrape the charred top off
27:49just to reveal the more tender stuffing inside.
27:53And the tahini yoghurt dressing.
27:55Okay.
27:55I think I'm happy.
27:57Hi, nuts.
27:58Oh, my God.
27:59That eggplant is front and centre on the plate
28:02with the lamb and rice stuffing.
28:03I just really needed to be cooked perfectly.
28:1130 seconds left to go!
28:14Come on!
28:15You got this!
28:16Push!
28:17Push!
28:18Get it on the plate, guys!
28:19Oh, my God!
28:20You got this, Kanika!
28:22I don't have...
28:23You've got this, Kanika!
28:24Get it on the plate!
28:25I don't have my tortillas.
28:28I wanted to do prawn tacos with corn three ways.
28:32Oh, my God!
28:33I've got two types of corns, crispy and fresh,
28:36and I've got prawns.
28:38No!
28:39I feel devastated.
28:40I know not having a tortilla on the plate
28:44might put me in the risk.
28:47We are all said and done in ten!
28:51Nine, eight, seven, six,
28:55five, four, three, two, one!
29:00Good job!
29:00What is it?
29:02Great work, everyone!
29:04Great work, guys!
29:07Right down.
29:09Oh, you did amazing.
29:11Well done.
29:12Well done.
29:13Well done.
29:14Well done.
29:23You chose a cuisine,
29:24and we gave you the ingredient you had to feature.
29:28On the line is your spot in the competition.
29:32The first dish we'd like to taste belongs to...
29:38Annabelle!
29:48Annabelle, you had to cook Mexican.
29:50You had to feed your corn.
29:51What have you made?
29:52I have made some seared scallops
29:56with a corn butter
29:58and a salsa matcha.
30:01They look epic.
30:02They look amazing.
30:03Do they?
30:04They look really, really cool.
30:06But...
30:08Three was a very interesting choice.
30:11Oh, true!
30:29Damn it, I always had a full one.
30:32Or a full seven.
30:35Absolute belter.
30:38You know, that salsa masher,
30:39it's got a beautiful background of smokiness
30:42from that chipotle powder.
30:44You cook on the scallop, ripping that lovely corn.
30:48That's the thing.
30:49Because the corn and the salsa masher
30:51just play so well against each other.
30:53And then you brighten it up with a squeeze of lime and some coriander.
30:58Thoughtful, thoughtful cooking.
31:00That'll get you a long way in this competition.
31:03I am so intrigued by the flavours you used
31:06because there's just something going on with the views of the corn
31:11and the chillies and the scallops.
31:15I don't know.
31:16There's just something that's alchemy going on there.
31:19I don't care what you've done.
31:21It's just bloody delicious.
31:24Thanks, guys.
31:28You are a horse.
31:30Well done.
31:33Next dish we'd like to taste belongs to Pat.
31:41Ooh.
31:43Oh, wow, the colour.
31:45Oh, my lord.
31:48G'day, Pat.
31:48Hey, mate.
31:49How are ya?
31:50Good.
31:51Italian, obviously.
31:52Yes.
31:53What'd you go with?
31:54So I've gone with a tortellini,
31:57which is filled with cavalloniero pine nuts and ricotta.
32:01I've got a tomato water and a basil oil.
32:05Nice.
32:06Very fancy.
32:08That looks an absolute picture, Pat.
32:32This is an amazing job.
32:37Pat.
32:39This is an amazing job.
32:41who is so clear well done the transparency the clarity of your liquid is just perfect
32:49it's sweet it's well seasoned tastes so impeccably lovely there's so much technique in that it's
32:58your pasta work it's the clarity and the flavor of that consomme it's your oil and for me it's
33:03also those little peeled tomatoes i just love them they were so supple and kind of floral and
33:09they just you know added a whole new dimension to that dish for me thanks guys
33:17that is so yum smash the mate well thank you petro
33:25you had to feature eggplant because you chose lebanon i've made a loaded lebanese dip platter
33:32for me lebanese really does shine with texture color and flavor and the bread mate the bread
33:38is absolutely ripping thank you so much dot today i've made a ricotta spinach and basil angliotti
33:46with a ninduya and tomato sauce the tomatoes shows very well in your dish which is quite special
33:54i love your little pinched parcel of pasta stuffed with this ricotta spinach i can't fault it
34:04Aaron so i've made a crispy lemongrass chicken thigh
34:11Aaron for me the chicken is cooked perfectly the sauce is so beautifully balanced and it does
34:16make me think of vietnam for sure thank you vini gebardi
34:21i've made a ricotta and basil ravioli with a roasted cherry tomato sauce
34:33vinnie you're not going back home tonight
34:38it is delicious
34:41thank you yeah that sauce
34:45i just want to rob it on myself
34:50lydia we'd love to taste your dish next
34:55i look at my dish and i know this dish tastes good
35:01but just listening to all that positive feedback i'm worried
35:07i really need the rice and the eggplant to be perfectly cooked
35:12i'm freaking out
35:23you chose lemon on and you got eggplant so tell us what you've made i stuffed the eggplant
35:31with some lamb and rice mixture tahini yogurt sauce for brightness
35:37and the pine nuts cooked in the ghee
35:41lydia that looks stunning
35:43yeah it's like a real face planter
35:45yeah
35:45i swear
36:05lydia this is magnificent
36:09you cooked the eggplant beautifully you've taken us to lebanon for sure
36:13the thing that i love the thing that i love the most on this dish is those pine nuts in
36:18the ghee
36:19because they're so buttery and then the eggplants are really silky
36:23there's something about those textures coming together that is just so seamless
36:28well done it's it's just gorgeous
36:31thank you
36:32lydia it is a fantastic dish
36:39the mince the mince the rice the deads
36:45thank you so much
36:46thank you
36:47thank you
36:48i'm not sure what your method was but remember it
36:51okay
36:51because we want to eat more food like this
36:53nice one
36:54very good
37:00we'd love to taste your dish next
37:02emily
37:07i'm looking down my dish it looks absolutely exquisite
37:12i hope that i have made any jibune chef in japan proud
37:18even though i did slightly modernize this with the miso
37:28obviously you chose japan and you got miso
37:31yes i did
37:32so i made jibune
37:35which is kind of like a duck dish
37:38so the focus is usually on the broth
37:42so i thought it would be a good way to showcase miso
38:04emily
38:06i love everything on this plate
38:13your broth has just got so much depth to it
38:16and the way you've so sensitively used that miso
38:19so subtly that it's got this kind of fruitiness
38:22that is just so lovely
38:24i am totally in japan
38:27i think you've done a brilliant job
38:29emily these noodles are bouncier than beyonce
38:34they're amazing
38:35and i love that you chose to make them out of buckwheat as well
38:38that is not easy
38:40far out man that's good cooking
38:42well done
38:44thank you so much
38:49well done
38:50i flashed it
38:53next up karnika
39:00i'm feeling really nervous
39:05the tortillas are missing
39:06i'm just hoping
39:08that all the elements that i've got on plate
39:11are perfect
39:12karnika
39:13you had to cook a mexican dish
39:15you had to feature corn
39:16what have you cooked
39:17today i've made prawns
39:20with corns two way
39:22so i did fried corns
39:24with chipotle sauce
39:26and i did fresh corns
39:27and there were meant to be tortillas am i right
39:31yes
39:33so time was not your friend
39:35yeah
39:37are you a bit worried
39:39i am a little worried
39:58karnika um
40:00the sauce
40:02it's interesting
40:03it doesn't scream mexican to me
40:04it's quite one note
40:07and in mexican cuisine
40:09that's the last thing
40:10that sauces are
40:11the two corn
40:12for me it just feels like
40:14there's not enough difference
40:16i feel like you just should have focused on one
40:18and made it the best possible version
40:22your want to really nail this
40:26has forced you to do so many different elements
40:28and unfortunately every single one of them has kind of suffered
40:34yeah it's a really really hard one karnika
40:36because we we know that you're adept at putting up multiple dishes
40:42and doing all of them really well
40:44we've seen that for you
40:45but today the challenge was you know
40:47take us to mexico
40:48and you didn't get the tortillas up
40:53so we're just going to have to see how everybody else cooks today
40:55thank you so much
40:56thanks karnika
41:00i feel devastated
41:02i feel like
41:05you went too ambitious
41:10today was not a day for it
41:14i just don't want to go home today
41:17next dish we'd like to taste is ulalu
41:21you picked mexico
41:22with corn as the ingredient
41:24and what have you made
41:25i've made some beef quesadillas
41:27with a charred corn herbies also
41:31ulalu
41:32i wouldn't say that is like overwhelmingly mexican
41:36the corn is for me
41:38where this dish falls down
41:40um it's overcooked
41:42so it's become like really chewy
41:44um it's lost that kind of brightness
41:46sweetness
41:47thank you
41:48time to call down jacques
41:51you've chose italian
41:53you've featured tomatoes
41:55uh so i've done a seafood spaghetti
41:58and just a pipi and mussel sauce
42:01your dish is very well executed
42:06now the tomato
42:08they're not dominant in your dish
42:10okay no worries
42:11lucy you're next
42:13so lucy you picked a vietnam
42:15what have you made
42:17i've made a beef and lemongrass vietnamese noodle soup
42:24lucy the broth is absolutely delicious
42:29the lemongrass is there but it is so subtle
42:33take us to mexico
42:34hannah
42:35i made you
42:37pork and corn taco
42:39with a crema
42:42i think your tortillas are great
42:44your meat's got some nice flavour to it
42:46the pork
42:46but the thing that i'm missing
42:47to take me to mexico here
42:48is some heat
42:51look
42:53picked mexico
42:55i did birria tacos
42:57with a corn salsa
43:02birria
43:02i thought the filling was delicious
43:04you know i love that bright short rib
43:06the corn and pineapple salsa
43:09loved
43:10i just think you could have probably
43:11gone a little bit heavier on the corn
43:13just because that's what we're trying to feature today
43:14um but i did like the combo of the
43:16of the pineapple corn
43:17okay next one
43:18jacques please
43:21i feel good
43:23i'm glad i backed myself today and i didn't play the pin
43:27this is the vision that i had for the cake and i hope the judges love it
43:33jackie you've chose japon and your feature ingredient was miso what have you made
43:41today i've made a miso and pumpkin cake
43:46is this dish
43:48is this dish good enough to keep your spot in the competition
43:52yeah i hope so
43:54let's find out
44:19jackie
44:20jackie
44:45jackie i'm afraid to say but i think you should have played your pin
44:49today
44:50today
44:52today
44:52what i like about your dish what i like about your dish is the gel on the top say the
44:56name
44:56again
44:57that's right that's fabulous
45:01but because the cake is so sweet i can't get relief of the miso effect and i think your pumpkin
45:09is not really
45:10getting on with the cream
45:13so basically speaking
45:16do i like it
45:19no
45:23jackie i think you started off with a really good idea and you might have gotten a little bit transfixed
45:27by it
45:27yeah
45:30the actual sponge itself i think is fluffy and light
45:35but the the miso cream is is a problem
45:40it's it's actually not that miso-y
45:43mate i must have had a totally different cake
45:48i got so much miso so it's so strange that because i was like wow this is like so salty
45:55must have just been the construction of the cake because i got the miso half you got the pumpkin half
45:59yeah
46:00you could be vulnerable today jackie with this one
46:02yeah no thank you for the feedback
46:05thanks jackie
46:07i'm pretty disappointed
46:09i really wanted to fuck myself
46:11and i think it just didn't quite get to where i wanted it to be
46:17i'm definitely worried that i could be the one going home today and yeah i
46:22yeah i don't know where i stand
46:28today we asked you to take us on a trip around the world
46:33and feature a defining ingredient from one of five countries
46:38let's start with the positives
46:41four dishes truly transported us
46:46and those dishes were cooked by
46:49emily
46:55annabelle
47:12all four of your dishes were worth travelling for congratulations you're not going anywhere
47:19impressive dishes aside
47:20it's an elimination day
47:28if i call your name please step forward
47:32him
47:51annabelle
47:53d
47:56down to the dish that had the most flaws.
48:01Cook going home today is...
48:08Karnika.
48:15Karnika.
48:17Eliminations are hard.
48:19Please promise us that you will continue your journey.
48:26After you leave.
48:30Why did you love being here in the MasterChef kitchen?
48:34Everything.
48:35These people.
48:38You guys.
48:40Please don't give up.
48:42But for now, sadly, it's time to say goodbye.
48:48Oh, my God.
48:51It's just been an incredible journey.
48:55So much exposure to the world of the food.
48:59Give it up for Karnika, everybody!
49:04This is not the last time you're seeing me.
49:06I'm not going to stop here.
49:08Tomorrow night, the world is at their fingertips with an international invention test where
49:16fusion is the destination.
49:19Fusion sounds really scary because you're blending two countries together and it needs to be balanced
49:25and work.
49:26This is a fusion challenge, not a confusion challenge.
49:30So, what in the world are they making?
49:33Well...
49:34Oh, my God.
49:34Dear Lord!
49:35Far out.
49:36Keep it together.
49:37It's either a match made in heaven or it's going to be a disaster.
49:39It's a disaster.
49:40Yeah.
49:48It's a disaster.
Comments